Urad Dal Waffles

By chance, during the lockdown, instead of using the dosa batter for making traditional dosas, I decided to experiment by pouring it into my newly bought waffle maker. The result was a delightful surprise—superb waffles that were utterly gorgeous, crispy, crunchy, and light golden brown—everything you could desire in a genuine waffle.

The simple urad dal, a Southern Indian staple for dosas, is also celebrated in northern Indian cuisine in dishes like dal makhani. This versatile legume has been a cornerstone in Indian cooking for ages. Its use extends to various preparations ranging from curries and gravies to pasta dishes and raw sprout salads.

Urad dal's versatility is truly boundless. You can even make marvelous gluten-free bread by blending it with rice flour to form a perfect dough. Known for its black skin and white inside, urad dal is sometimes referred to as black mung bean or black lentils and has been cherished throughout the Indian subcontinent.

Beyond traditional uses, we can incorporate this dal into innovative dishes, such as healthy burgers where its flavor perfectly complements chickpea flour. In our sentient kitchen, we've explored its potential as an alternative ingredient in diverse recipes like Bacalhau a Gomes Sá, Vegetarian Fillet 'o' Fish, and béchamel sauce.

At lunch, we served these urad dal waffles with both sweet and savory toppings. They are perfect for breakfast, snacks, or as a brunch meal when prepared in a savory style. These waffles bridge the gap between traditional Indian cooking and modern breakfast culture, creating something entirely new yet rooted in ancient wisdom.

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